Side Pannel
Vermont Cheddar Bread
Vermont Cheddar Bread
- Recipe Submitted by maryjosh on 01/09/2017
Ingredients List
- 1 1/2 cups lukewarm water (105-115 degrees F)
- 2 1/4 teaspoons active dry yeast
- 3 1/4 cups all purpose flour
- 1/2 cup grated Vermont Cheddar cheese
- 2 1/4 teaspoons salt
- 2 1/4 teaspoons sugar
- Cornmeal for dusting
Directions
In a small bowl, sprinkle yeast over water. Let sit for a minute before stirring. Let sit until frothy, about 10 minutes.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, grated cheese, salt, and sugar. Mix in yeast with water and process or stir just until thoroughly combined. This is a no knead, wet dough.
Transfer to a large bowl and cover loosely with a cloth. Let rise until it doubles, then falls on the top, at least 2 hours.
On a lightly floured work surface and with floured hands, shape half of the dough into a ball, tucking any edges underneath. Place on baker's peel sprinkled with cornmeal or a cornmeal dusted large baking sheet. Repeat with other half of dough. Cover and let rise for 40 minutes.
While rising, place one rack on the lowest section of the oven and another rack in the upper third of the oven. Preheat oven to 450 degrees F. If using, place a baking stone on the lowest rack. Place a deep pan on the top rack.
Dust the balls of dough with flour and cut a 1/4-1/2 inch cross into the top of each dough. Use the peel to slide the loaves onto the baking stone or place baking sheet on lower rack. Quickly pour 1 cup of hot water into the deep pan on top rack and shut the oven door. Bake until golden brown on top, about 25 minutes.
Cool on wire rack before slicing.
In the bowl of a large food processor fitted with a dough blade or a large bowl, combine flour, grated cheese, salt, and sugar. Mix in yeast with water and process or stir just until thoroughly combined. This is a no knead, wet dough.
Transfer to a large bowl and cover loosely with a cloth. Let rise until it doubles, then falls on the top, at least 2 hours.
On a lightly floured work surface and with floured hands, shape half of the dough into a ball, tucking any edges underneath. Place on baker's peel sprinkled with cornmeal or a cornmeal dusted large baking sheet. Repeat with other half of dough. Cover and let rise for 40 minutes.
While rising, place one rack on the lowest section of the oven and another rack in the upper third of the oven. Preheat oven to 450 degrees F. If using, place a baking stone on the lowest rack. Place a deep pan on the top rack.
Dust the balls of dough with flour and cut a 1/4-1/2 inch cross into the top of each dough. Use the peel to slide the loaves onto the baking stone or place baking sheet on lower rack. Quickly pour 1 cup of hot water into the deep pan on top rack and shut the oven door. Bake until golden brown on top, about 25 minutes.
Cool on wire rack before slicing.
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